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Strict Observance Tripel System

Description
Raise ferment temp to 70 over a course of one week. Lager for 1 month at 45F when done fermenting.

Details

Beer Style
18C Belgian Tripel (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
656.3 points
Potential Extract
493.9 points (70% from recipe)
Anticipated OG
1.099 SG
Boil SG
1.071 SG (at start of boil)
Anticipated Color
4.9 SRM     
Estimated IBU
27.4 IBU
Estimated FG
1.024 SG
Estimated Alcohol
9.7 %abv
Mash
90 m @ 149 tempF

Style Compliance

18C Belgian Tripel
Original Gravity
1.075-1.085 SG
Final Gravity
1.008-1.014 SG
Alcohol
7.5-9.5 %abv
Bitterness
20.0-40.0 IBU
Color
4.5-7.0 SRM
 
OG
1.099 SG High
FG
1.024 SG High
Alcohol
9.7 %abv High
Bitterness
27.4 IBU
Color
4.9 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 14 lbs 1.5 °L 38 ppg 83.6 %
Table Sugar (Sucrose) 2.5 lbs 1.0 °L 46 ppg 14.9 %
Dingemans Aromatic 4 oz 19.0 °L 37 ppg 1.5 %
Totals 16.8 lbs 656.3 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 14 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist83.6 %
Name: Table Sugar (Sucrose)
Amount: 2.5 lbs
Color: 1.0 °L
Potential: 46 ppg
% Grist14.9 %
Name: Dingemans Aromatic
Amount: 4 oz
Color: 19.0 °L
Potential: 37 ppg
% Grist1.5 %
Totals
Amount: 16.8 lbs
Potential: 656.3 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Tettnang 2.30 oz @ 4.0 %AA (9.2 AAU) 25.6 (26.0 %) Boil 60 min
Saaz 0.50 oz @ 3.5 %AA (1.5 AAU) 1.8 (11.0 %) Boil 10 min
Totals 2.8 oz
Hop: Tettnang
Amount: 2.3 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Saaz
Amount: 0.5 oz
%AA: 3.5
When: Boil
Time: 10 min
Totals
Amount: 2.8 oz

Yeast

Name Attenuation When
Wyeast 3787 Trappist High Gravity 76 % Primary
Name: Wyeast 3787 Trappist High Gravity
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.